Oh, you went and bought a frozen one, didn’t you? No shame. A 25-pound frozen turkey takes 5 to 6 days in the fridge to thaw completely. That’s almost a week! If you’re reading this the night before Thanksgiving, yikes. You’ll need to cold-water thaw it, changing the water every 30 minutes. That’ll take about 12 to 13 hours. Good luck—and maybe order pizza as backup.
Do not cook a frozen turkey from solid. It’s dangerous and the outside will burn while the inside stays raw. Thaw it first. Your family will thank you.
How Long to Cook a Turkey in the Oven, Grill or Smoker
A Few Final Turkey Tips
Want extra-crispy skin? Start the oven at 425°F for the first 30 minutes, then drop it to 325°F. This gives the skin a head start on getting golden and crackly. Just don’t forget to lower the temp—your smoke alarm will not find it funny.
Also, butter is your best friend. Smear softened butter all over the skin and under the skin of the breast. It adds flavor, helps browning, and keeps the meat juicy. If you’re feeling fancy, add garlic and herbs to the butter. Your turkey will taste like a hug.
And for the love of gravy, save the drippings. Pour them into a fat separator or a mason jar, let the fat rise, and use the flavorful liquid for gravy. Don’t you dare toss it down the drain. That’s liquid gold.
